Recipe Directions for Chicken Marengo

Preheat the oven to 350F.

Brown the chicken breasts on both sides,on a grill or BBQ, for 2 to 3 minutes per side, until they are browned. Remove the chicken to a plate and set aside. Sauté the chopped onions in the frying pan in the oil until they are tender. Add the crushed garlic and continue sautéing for another minute. Add the remaining thyme, parsley, tomatoes, white wine, and chicken stock. Bring the sauce to a boil and let simmer for 10 minutes.

Peel and clean the pearl onions. In a large casserole dish, arrange the chicken and onions on the bottom of the dish.

Pour the hot tomato mixture on top of the chicken pieces and pearl onions. Place in the oven and cook, uncovered, on the middle rack, for an hour.

Clean the mushrooms and cut them into quarters. Check the casserole after 30 minutes. Add the mushrooms and adjust the seasoning. Continue cooking uncovered for the remaining 30 minutes.

Juice the lemon. When the dish has cooked for one hour, add the lemon juice, cognac and black olives. Return to the oven for 10 to 20 minutes to warm the dish through.